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Aztec Conquest

1 oz Bourbon, Maker's Mark
1 oz Fino sherry, Lustau Fino
1⁄2 oz Triple sec, Cointreau
1 bsp Chocolate extract, Taza Mexicano
1 ds Orange bitters, Angostura Orange
Instructions

Add all ingredients to mixing glass, top with ice and stir. Strain over fresh ice in a rocks glass.
Garnish with an orange twist.

Notes

Created for a Taza Chocolate contest to come up with cocktails using their new extract.

Cocktail summary
Created by
Ryan Lotz, Lineage Restaurant, Boston MA
Year
2010
Is the
author's original creation
Curator
Not yet rated
User rating
3.5 stars
(4 ratings)
Yields Drink

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From other users
  • Made with mole bitters and the chilli is a bit overwhelming but bracingof a winter night. Rest of ingredients work really well for me. One to try again with real choc extract
  • Bravely substituted 1/2 oz Meletti + 5 ds Mole bitters. Would use 2 ds Mole bitters next time. Worth trying to find specified ingredients, probably. — ★★★
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Comments
mahastew commented on 4/03/2012:

I used a different fino and another, organic brand of chocolate bitters, otherwise all ingredients specified. It's tasty and interesting. There's something just a bit incongruous about the mix. The scent of orange and chocolate is delightful, however. 4/5.

Zachary Pearson commented on 4/04/2012:

Mahastew,

Taking a guess here, it's that the Fino is too dry for the other ingredients - it 'leans out" the rich Bourbon, and adds saline/vinyl notes that are what you're finding odd. If you have some, try a dry Oloroso, which should be more rich and woody to pair with the Bourbon.

Thanks,

Zachary

mahastew commented on 4/04/2012:

Wow, "saline" is a good call, I believe.

Zachary Pearson commented on 4/04/2012:

Thanks. I love Fino sherries - I mean, how can you not love a wine that grows in soil like this?

Zachary